Cooking for 50, 13 hours away

MrCookingNurse

Our family reunion is about 1 month away and my father in law and I are responsible for the Friday night "grilled" meal. I can take my egg but of course it would be easier not too. There is a charcoal grill at the camp.

What should I cook? Obviously I'm not going to cook 50 t-bones. Was thinking pre doing a pork product and take some kind of pre fab'd apt's to finish off when I get there. I'll have about 5 hours of cook time once I get there.

Butt, ribs precooked and take a bunch of chicken bombs to finish on small egg??

Anyone done something like this? I'll have space to take an egg and a cooler. More likely my small egg.

MrCookingNurse

Could I pre make some bacon explosions??

Wolfpack

pit beef, tri tip, flank steak- or everyone loves spatchcock chicken...

SmokeyPitt

Not too original, but I would probably just do pulled pork ahead of time and figure out a way to reheat it on site.  If there is power you could just use a crock pot.  I've never done this, but I imagine you could use the small egg like an oven and reheat in a dutch oven, but if you want to cook other things on the egg you might not want have it occupied.  

If you have 5 hours of cook time you could definitely do some bacon explosions or fatties.  Are you thinking of pre-cooking the bacon explosions?   I think that would be fine.  I have had leftover fatty and reheated it and it was good.  I think you could smoke a few fatties until the bacon is a little less crisp than you want, refrigerate, then finish them off on the small egg when you get there. 

MrCookingNurse

@SmokeyPitt‌

Always have to remind my self the worst critic is myself. Everyone else is just eating. The bacon explosion guys actually sell cooked vacuum sealed fatties. I think I can replicate that and reheat on the small. Take about 3-4 butts precooked and crockpot them there.

MrCookingNurse

I could spatchcock chickens for the ladies. Not sure how many it would take to feed that many people.

SmokeyPitt

MrCookingNurse said:

@SmokeyPitt‌ Always have to remind my self the worst critic is myself. Everyone else is just eating. The bacon explosion guys actually sell cooked vacuum sealed fatties. I think I can replicate that and reheat on the small. Take about 3-4 butts precooked and crockpot them there.

Reheating instructions

http://www.bbqaddicts.com/bacon-explosion/reheat_instructions.pdf

MrCookingNurse

Lol well that works well.

The wife actually suggested taking the small. I'm trying to make it the large. We should have room for it.

outrageous

I have done 6 pork tenderloins on small before,  maybe sliders???   I did this for Ga. Mt. Fest. 

 Precooking Boston butts would be fine and/ or ham precooked.   You can reheat on the grill !!   I love to reheat food off egg, I think you get better favor!!!!

Focker

The small is a workhorse, but no way would it be able to handle this job.  This is difficult for even a large egg.  Two styles of cooks work for larger crowds, hot and fast, or larger cuts that can be pulled/shreded ahead, reheated, held, and served with sides. 

Although nothing fancy, burgers, dogs, brats,are great for low cook times-high volumes.  Cooking over charcoal vs gas is a crowd pleaser, a ceramic grill is not required. 

Larry's Pepper Stout Beef, pulled pork, pulled chicken all come to mind for the cook ahead, reheat, and serve on site cooks.  Pepper Stout Beef is something a little different from the pulled pork standards at family functions.  You could switch things up flavor-wise by going Kalua(Hawaiian) or Cochinita Pibil(Mexican)

IMO, a group of 50 plus is far outside of the wow factor range with trying to use a BGE.  You could do it, but why stress yourself and others out.  Stick to what works.

Ragtop99

Pepper Stout Beef stored in aluminum pans that you buy at the supermarket would be a great main.  It can be reheated over a mild campsite fire.  The pepper stout beef is moist and ideal for reheating as it isn't too hard to stir and even out the reheat.  It will be new to many of your guests and have some wow factor.  Add to that hotdogs and sausages done on site.  They cook fast and a lot of servings fit on the grid.

Focker is right.  You're at a remote location w/o BGE's to handle the capacity. Don't stress and enjoy the gathering. 

caliking

For larger groups, pulled pork or a naked ham have worked really well. I think pork tenderloins may also be doable, as mentioned above.

MrCookingNurse

@Focker‌ That makes good sense.

plumbfir01

http://eggheadforum.com/discussion/1150128/ot-cupcake-lasagna

or

http://eggheadforum.com/discussion/comment/1503624#Comment_1503624

you can do some in oven and egg

yzzi

You should do the naked whiz salt crusted bar towel tenderloins over an open fire for some wow factor. I love doing tenderloins that way now. Just bring the thermapen!

KenfromMI

I'd marinate pounded chicken and flank steak using the marinade and paste from the original Weber Big Book of Grilling for tacos. They grill within a few minutes and I have taco parties. All toppings can be served slightly chilled or at room temperature. Make fresh Guacamole, warm up the tortillas in foil on the grill and be a star.